Arnold’s FOOD CHEMISTRY Lesson 1: What is food chemistry?

What is food chemistry? Food Science is the discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing.

What does a Food Scientist do? A Food Scientist studies the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, Food Scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations.

Food Chemistry is the study of… The composition of raw materials within foods The composition of the end products of food production The changes that occur in food during production, processing, storage and cooking stages

Three Primary Components in Food Carbohydrates Lipids Proteins

Food Chemistry Vocabulary As we start diving into food chemistry, we will come to face vocabulary that you haven’t seen before… Let’s get into some of the basics. Antioxidant Substance that prevents or slows down oxidation; inhibits reactions promoted by oxygen; often used as a preservative. Amylase An enzyme (protein) in saliva that breaks down starch Amino acids Contain carbon, hydrogen, nitrogen and sometimes sulfur. Serves as monomers to make peptides and proteins. There are 20 amino acids found in the body.

Food Chemistry Vocabulary (cont.) Emulsion –A property where two liquids are evenly spread out in each other, yet not dissolved in each other. Enzymes –Important in production of foods that contain water and fat. These products require emulsifier, to stabilize food emulsions.

Conclusion The rest of the vocabulary sheet can be found on my website under ‘Downloads’. I know this is an extensive amount of information, but food chemistry is broad topic. Over the course of these lessons, I will go into more depth on certain topics.